Banana Bread (GF, Low Sugar)

Ingredients

60 g mixed nuts or almonds

125 g Gluten-free flour blend

45 g almond flour

35 g gluten-free oatmeal

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp turmeric

1 tsp salt

2 tsp bicarbonate

3 ripe bananas

250 g plain yogurt

Garnish

1 ripe banana

2 - 3 tbsp maple syrup

Directions

Set the oven to 200° (400℉) convection or 220°C (425℉) on bake.

Line a loaf pan with parchment paper.

Assemble the Ankarsrum with the blender.

Finely chop all the nuts or almonds on medium speed.

Assemble the assistent with the beater bowl and cookie whisks.

Finely chop all the nuts or almonds on medium speed.

Assemble the assistent with the beater bowl and cookie whisks.

Mix all the dry ingredients in the beater bowl, including the chopped nuts

Mash 3 of the bananas and pour into the flour mixture, add yogurt and whisk together on low speed to a smooth batter.

Fill the loaf pan with the batter.

Slice a banana lengthwise into 3 slices.

Garnish with the banana slices, pressing them into the batter a little and drizzle maple syrup.

Sprinkle with chopped nuts and bake for about 45 minutes.

Allow the bread to cool before cutting it.